Rum Raisin Ice Cream Recipe

How to make it

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• In saucepan, over low heat, scald the rum and raisins. (keep flame low-if the alcohol gets too hot, it will ignite.)
• Remove from heat and let stand until cool
• Strain, setting aside the raisins and reserving the rum. (add a little extra rum if there is less than 1/2 c)
• In large bowl beat together the egg yolks and the sugar until the sugar has dissolved and mixture is thick and pale yellow; set aside
• In large saucepan, scald the cream and milk
• Pour about 1/4 of the hot cream into the egg yolks whisking continuously
• Return to saucepan and whisk into remaining cream.
• Cook over low heat, stirring constantly with a wooden spoon until the mixture thickens enough to coat the back of the spoon
• Strain through a fine mesh strainer into a bowl
• Whisk a few times to release heat. Stir in no more than 1/2 c reserved rum
• Chill
• Freeze in an ice cream machine according to manufacturer's instructions
• Add raisins during the last minute of freezing
• You may use less rum but don't add more or ice cream will be too soft
• FABULOUS!